BREWPUB MENU
Open at Noon 7 Days A Week
BEER
4 oz / 10 oz / 16 oz draft
unless otherwise stated
Smiley | 3 / 4.5 / 7
Rye Ale w/Honey. A Collab with our good friends at Fermentery Form! This is the recipe for Form’s Honey Saison, fermented here in the style of an old world British ale to let the base recipe shine without funk or acidity. Allowed to garde at cellar temp until joy was inspired, we serve this on Nitro to replicate some of the smoothness of a nice cask beer. We used really nice Wildflower Honey from our friend Pat at Fruitwood Orchards to make this feel extra special and close to home. 5% abv
Bancroft Beer | 2.5 / 4.25 / 6.5
Mosaic-hopped Pale Ale. The people’s beer, named after the street our humble brewery rests on. Brewed with Maris Otter and a touch of British malted oats; singularly hopped and dry-hopped with Mosaic. Aromatic notes of English muffin and blueberry juice with a crushable and refreshing citrus bitterness. 4.20% abv
Rosewood | 3.5 / 5
(6oz / 10 oz)
Our house Farmhouse Ale. Brewed with pale malt and hopped with Citra and Styrian Goldings. This beer is fermented in stainless with our house mixed culture and let ripen in our oak barrel stack for a short stay before being blended back upstairs to package. Notes of fresh marigold, aged cedar, and mandarin flesh. 5.0% abv
Way Ahead | 3 / 4.5 / 7
Aged-Hop Biere De Garde (collab w/Tonewood Brewing). We brewed this wort with our friend Mike Nuhn from Tonewood back in October and took it as a nice moment to share techniques and recipe concepts. The grist is Dingemans pale malt with a touch of chit and belgian biscuit malt, and we settled on a hopping schedule with fresh German Perle as well as a plethora of aged Styrian and Amarillo. We fermented hot, but allowed the beer to naturally crash to a cellar temp of 55F and “garde” through the cold winter. In the middle of January we reconvened, tasting the beer and lightly dry hopping with more 2014 Amarillo. Tasting notes of Citrus Tea, Herb de Provence, and aged manchego coming off the dry hop. 5.5% abv
Camera II | 3 / 4.5 / 7
Single Hop West Coast IPA w/Cascade. Our single hop series! This one was brewed with Midwest Pils and British Vienna, hopped and dry hopped entirely with Cryo Cascade, fermenting out with our house ale yeast. Resinous but juicy notes cactus fruit, spruce tips, and South Philly bagel; a true representation of Yakima Valley Cascade. 5.7% abv
Vintage Philosopher | 3 / 4.5 / 7
West Coast IPA w/Simcoe and Cashmere. Sonoma-Style IPA brewed nice and simple with Belgian Pale Malt and a gentle kiss of Carared; fermented slowly with our house ale yeast and hopped/dry-hopped with copious quantities of Simcoe and Cashmere. Beautifully hued in color, we’re getting notes of tamarind candies, mango, and orange creamsicle. 6.2% abv
Archival Coffin | 3.5 / 5 / 7.5
Double Brown Ale (Collab with Requiem Bier). A few weeks ago, we brought out our super sweet friends Josh and Kevin from Requiem to brew some awesome British beer with us! This is a modern adaption of the recipe for Truman’s 1840 Running Stout; in the pre-war era, stout was commonly brewed a lighter color than it is today, featuring huge hopping rates and bitterness, and generally even called “Brown Stout.” In that spirit we brewed this across a 3 thread mash of Simpson’s Maris Otter, Brown, and Black malt, hopping heavily with EKG and Whitbread Golding, and carrying out a boil of around 3 hours. The magic of vintage British recipe is on full display here: bitterness, roast, and body sort of fading-into and forgiving one another. 6.5% abv
Double Hour | 4 / 5.5 / 8
Imperial IPA w/Centennial, Chinook, and Cascade. We brew this beer in honor of a number of different full-bodied and malty IIPA’s from some of our favorite old school producers, filled with heaps of Maris Otter and Munich, then generously hopped and dry hopped with your favorite American C-hops. Resinous and rich notes of pine tar, dark maple syrup, and candied grapefruit. 7.9% abv
Rafters | 4 / 4.25 / 7
(4oz / 10oz / 20oz)
Farmhouse Lager. The Saison from the ceiling! This is our humble house saison recipe, brewed just as we would to put it in the barrels, with 100% Belgian Pale Malt, Mosaic, and Styrian Fox; but instead fermented clean and slow with a lager strain. We put it on young so that it retains some unfiltered cellar flavor and wind up with an easy drinking orange-hued crusher that sits somewhere between Alsatian Pils and German Kellerbier. 4.5% abv
Incantate | 5 / 8
(4oz / 10oz)
ZERO PROOF
GUEST BEERS & CIDER
Big Hill Standard Cider | 5 / 7
10oz / 16oz draft
BOILERMAKERS
Lil’ Buddy | 5
Our version on the “Citywide” – a 10oz Bancroft with a shot of bourbon
Professor | 6
10oz Archival Coffin with a shot of Fernet Francisco Ruibarbo
The Mary Ann | 6
10oz Camera II with a shot of silver tequila
BEER TO GO
Bancroft Beer | 16
4-pack 16-ounce cans
Mosaic-hopped Pale Ale. The people’s beer, named after the street our humble brewery rests on. Brewed with Maris Otter and a touch of British malted oats; singularly hopped and dry-hopped with Mosaic. Aromatic notes of English muffin and blueberry juice with a crushable and refreshing citrus bitterness. 4.20% abv
Punk Rock & Finger Sandwiches | 17
4-pack 16-ounce cans
West Coast IPA w/Rosemary + Fennel. Back in March, we got together with our good friends from Dogfish Head to brew a beer that embodied the spirit of a well-crafted South Philly pulled pork sandwich. We settled on a west coast IPA profile, brewed in true 2D fashion with Maris Otter and Munich, hopped and dry hopped with select Chinook, Centennial, Cascade, and Crystal, and spiced lightly with rosemary and fennel. 6% abv
Inspires Joy | 14
22oz bottle
Extra Pale Ale w/HBC-586 and Citra. Our HBC-586 (now called Krush) beer! Brewed with an immense amount of Simpsons malted oats alongside midwestern pilsner, we hop and dry hop this light-bodied beer intensely with Krush and a touch of Cryo-Citra while fermenting intently with our house ale yeast. Vibrant and crushable notes of Limequat, Sour Diesel, and Kiwiberry. 5.5% abv
Heated Swimming Pool | 17
22oz bottle
Double IPA w/ Nelson/Taiheke/Wai-iti (Collab with Patio Brewing).
We started this Double IPA by nearly maxing out the mash tun with Midwest barley, British malted oats, flaked wheat, and a charge of Wai-iti mash hops. We then Whirlpool and Dry-Hopped with with the latest crops of more Wai-iti, Nelson Sauvin, and Taiheke(New Zealand-grown Cascade), fermenting with our lovely house ale yeast. We’re getting luscious and sticky notes of shareable bowls at a tiki bar, stinky Nelly Sauvin aromatics, and matcha tea ceremonies. 8.8% abv
Blackberry Rosewood | 19
750mL bottle
Our Farmhouse ale. Brewed simply with Belgian pale malt, Citra, and Syrian Golding’s; ripened in barrel for 3-6 months before blending on to Oregon Blackberries for refermentation. Naturally conditioned in package, this remains a refreshing but timeless expression of our brewery’s character. 5% abv
Grave Flowers | 20
750mL bottle
Saison de Coupage. This beer began as a 4-grain Saison brewed with spelt, triticale, buckwheat, and sorghum; hopped gently with Styrian varietals. After a ferment and a one-month garde with a modified saison strain, we selected a single 6-month barrel of Munich Saison to blend back. After another 3 months of conditioning and tertiary fermentation we packaged this under a lighter carbonation than we typically do for Saison. Full-bodied notes of late summer floral bouquets, clay-like minerality, and skin-contact Gruner Veltliner. 6% abv
Way Ahead | 15
750mL bottle
Aged-Hop Biere de Garde (Collab w/ Tonewood Brewing). We brewed this wort with our friend Mike Nuhn from Tonewood back in October and took it as a nice moment to share techniques and recipe concepts. We used mostly Dingemans pale malt with a touch of chit and belgian biscuit malt, and settled on a hopping schedule with fresh German Perle as well as a plethora of aged Styrian and Amarillo. We fermented hot, but allowed the beer to naturally crash to a cellar temp of 55F and “garde” through the cold winter. In the middle of January we reconvened, tasting the beer and lightly dry hopping with more 2014 Amarillo. Tasting notes of Citrus Tea, Herbs de Provence, and aged Manchego coming off the dry hop. 5.5% abv
FOOD
HAPPY HOUR
MONDAY-FRIDAY 4-6pm
SPECIAL HAPPY HOUR MENU AVAILABLE FOR DINE-IN ONLY
(v+) = vegan
SNACKS
Potato Carrot Latkes | 9
apricot applesauce, lemon sour cream
Buffalo Cauliflower | 12 v+
buffalo aioli
Danish Dog | 8
curry remoulade, dilly cukes, french fried onion
Crispy Chicken | 12
choice of: jalapeño honey, ranch, or honey mustard
Fish Tacos | 13
battered cod, pickled red cabbage, chipotle remoulade, corn tortilla; two per order
Wings | 14
choice of:
sour cream & cheddar with ranch
fiery chipotle lime with ranch
buffalo with blue cheese sauce and celery
Spinach Salad | 9
spinach and arugula, honeycrisp apple, candied walnut, goat cheese crema, shaved red onion, white balsamic vinaigrette
*contains tree nuts*
-add falafel | 4
Golden Beet Salad | 13 v+
vinegar braised beets, whipped tofu, beet vinaigrette, mixed greens, pita croutons, chopped pistachio
*contains tree nuts*
-add falafel | 4
Curly Fries | 8 v+
choice of sauce:
fry sauce (v+) | ranch (v+) | ketchup
-add a cup of beer cheese sauce | 3 (contains dairy)
TWO HANDS
Vada Pav | 12 v+
curry-spiced potato cake, cilantro chutney, garlic chutney, pickled red onion, seeded bun
Beer-Braised Chicken Sandwich | 13
2D beer braised chicken, house giardiniera, provolone, arugula, calabrian chile mayo, seeded bun
Roast Pork Sandwich | 15
rosemary and beer beaised pork shoulder, provolone, garlic sauteed broccoli rabe, pickled fennel, seeded roll
Remember Maoz? | 12 v+
fresh falafel, hummus, lettuce, cucumber, red onion, white sauce, zhoug, pita
Smash Burger | 8
all beef patty*, american cheese, shredded lettuce, minced onions, special sauce, pickles, seeded bun
make it a double | 14
add bacon | 2
Impossible Smash Burger | 11
impossible patty*, vegan american cheese, shredded lettuce, minced onions, special sauce, pickles, seeded bun
make it a double | 19
LUNCHBOX SPECIALS
MON-FRI 12pm-4pm
$12
*DINE-IN ONLY*
SERVED WITH FRIES OR SIDE SALAD
choose one:
Beer-Braised Chicken Sandwich
Vada Pav
Danish Dog
Smash Burger
Impossible Smash Burger (v+)
WINE, BOOZE, ETC.
WINE
Galen Glen Grüner Veltliner | 10
Galen Glen Rose | 11
Galen Glen Cabernet Franc | 12
HOUSE COCKTAILS
Aperitivo Spritz on tap! | 13
fell to earth aperitivo, fast penny amaricano rossa, bitter orange-infused gin, galen glen gruner veltliner, club soda
Return of Saturn | 13
otto hibiscus rum, ginger syrup, lime, falernum
Disco Nap | 13
gin, fell to earth dry vermouth, yuzu-honey cordial, thyme, lemon
Good ol' Days | 12
hidden still vodka, watermelon puree, sherry vinegar, lemon, mint
Electric Boots | 14
blanco tequila, pineapple, thai basil, lime, firewater tincture
No Crying in Baseball | 14
cedar ridge straight bourbon, apologue persimmon, hazelnut demerara orgeat, cardamom bitters